Stir together the filling and keep it in the refrigerator until you’re ready to use it. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. You could also swap rice for barley, pearl barley, millet or buckwheat. This site uses cookies to ensure the best user experience possible. Serve over cabbage rolls. But before you scroll, there’s important stuff to know below. Thanksgiving Salad with Cranberry Vinaigrette. These Polish Stuffed Cabbage Rolls are mostly traditional – ground beef and rice wrapped and baked in soft cabbage leaves, but with a healthy surprise ingredient: mushrooms! PS Is there a 10 star rating please?!! Thank you so much for stopping by! Finely chop the garlic with a knife. Use this sauce in place of the sauce in the recipe below. This site uses Akismet to reduce spam. I find that they tend to fall apart during cooking because of it. My dad says, “These are the best thing on the planet Earth!”. Place cabbage in a large saucepan and cover with water. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. In a medium mixing bowl, combine the ground beef, mushrooms, onion, cooked rice, egg, 1/2 cup tomato sauce, garlic, 1 tablespoon Worcestershire sauce, and salt and pepper to taste. Especially one in another language? Serve cooked cabbage rolls, with tomato sauce on top or on the side. Season to taste with salt, pepper, and sugar. Get our cookbook, free, when you sign up for our newsletter. Start in the am and ready for dinner. Cover the cabbage rolls with the remaining sauce. Even though the inside is usually clean (the outer leaves protect the inside), you might want to clean it anyway. Sauté small chopped onion in butter until translucent. Bake for 50-60 minutes, rotating pans halfway through baking. Peel an onion and dice it finely. Gather the edges of the cabbage inwards and roll it tightly. In any case, aim to consume them within 3 months. Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Abe has high blood pressure, and with both of us trying to eat better and shed some pounds, the first thing we’ve done is cut back on salt. All Rights Reserved. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Cover the cabbage rolls with the remaining sauce. I am passing on the tradition of, from my paternal Grandmother, who was 100% Polish. If the tomatoes are too acidic, add a pinch of sugar to balance the flavours. They are delicious potluck meals, you’re right about that! Just place them directly in the oven (times & temperature as above). Pour a few drops of oil into the bottom of the pan (or pot) or melt a little bit of clarified butter (ghee). Be careful not to cut through the leaf. (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process. Cut a 'V' around the thick vein of ten of the sturdiest cabbage leaves and remove. Polish stuffed cabbage rolls are a traditional dish, equally popular as a family dinner idea as well as party food. This recipe for Polish stuffed cabbage or gołąbki is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Which European country will inspire your culinary journey tonight? Bring to a boil and then reduce the heat to medium. I’ll be bookmarkingthia for sure, thank you so much for sharing x, I forgot to rate the recipe, so coming back again. Heat up a tablespoon or two of oil, add in chopped onion. Continue until you have 10 decent-sized rolls. Then, cook as directed in the recipe below. Nana’s Golabki is the ultimate comfort food! The key to making the process easier is having a perfect blend of ingredients in your meat and rice-based filling…and I think I’ve finally mastered it in this golabki recipe! Add 1 cup boiling salted water and cook on the stovetop for 45 minutes or in a 350 F oven for 45 minutes. But he was even more excited to eat them the next night as they are always better the second day. By making these with lean ground beef, and replacing only 1/2 pound of it with 6 ounces of chopped mushrooms, you’re reducing calories and saturated fat. Filled with Polish recipes and stories, Polonist celebrates the wonderful Polish food. n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n; n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window, document,'script','//'); fbq('init', '1531369860524844'); fbq('track', "PageView"); Bring a large saucepan of lightly salted water to a boil. The recipe prices are used calculating name brand products from grocery store websites. This is a great winter time meal and so easy to make, I make it using raw ground round and no mushrooms. In the oven: Place the Cabbage Rolls in an oven-proof dish, cover with tomato sauce and cover with a lid. Cover with a sheet of non-stick paper cut to fit the shape of your dish (or small leaves if there are any left), then cover with a lid or tin foil and bake in the centre of the oven for 1.5 hours. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes. Crave-worthy cooking...Despite the crumbs. Nana’s prep was simple, but involved pre-cooking the meat and onions. Whisk together and cook for a bit until it gains some colour. |. pork shoulder), 1 large onion (7 oz, 200 g), yellow or white, ½ cup (100 g) cooked rice - cooked ‘al dente’; that’s roughly 1.2 oz/33 g of uncooked rice, Handful of chopped dill or parsley, to garnish (optional), 1 cup (250 ml) stock - remaining from cooking Gołąbki / Gołąbki juices; or meat stock. Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside (see photo). (source). You can keep Gołąbki chillin’ in the fridge for up to 3 days. Place in a large bowl and set aside to cool completely. If you still need a bit more convincing, think about this. Repeat this process until you’ve got about 20 leaves. To say they’re a bit time consuming would be accurate. Learn how your comment data is processed. Not every cabbage is the same, you’ll have to check how soft it is as you go. Nana's Golabki is the ultimate comfort food! These Polish Stuffed Cabbage Rolls are mostly traditional - ground beef, pork, and rice wrapped and baked in soft cabbage leaves, but with a healthy surprise ingredient: mushrooms! When it turns golden, add chopped garlic and fry for another 1-2 minutes. Rich tomato sauce compliments them beautifully, but you can enjoy them on their own. Slightly overlap the cut ends of the prepared cabbage leaves to form a flat surface. Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Combine the rice and onion mixture (once cooled) with the meat, about 1 teaspoon of fine sea salt, add plenty of pepper and stir thoroughly. ‘Gołąbki’ are already plural (a single one would be called ‘Gołąbek’, pronon. Try swapping pork for a different type of meat, such as beef, poultry (chicken, turkey, duck…), veal, game meat…. Your email address will not be published. I love being able to connect with people over our mutual love of food – especially the nostalgic kind! What’s in a name? Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning. Please see our full Disclosure Policy for details. Pour evenly over the cabbage rolls. Fold the bottom edge of the cabbage up and away from you. Peanut Butter Banana Muffins with Chocolate Chips, Healthy Pumpkin Cake with Dark Chocolate Drizzle, Gluten Free Blueberry Muffins with Maple Syrup. Add 1 cup boiling salted water and cook on the stovetop for 45 minutes or in a 350 F oven for 45 minutes… Cover and place over high heat. with them. In Jewish cuisine, holipshes, goleptzi golumpki and holishkes or holep are very similar dishes. Cabbage is dirt cheap, and so is rice. This delicious recipe was given to me by a special friend—she included it in a collection of her family's favorites that she gave us as a unique wedding present.—Mary Lea Schmidt, Anahim Lake, British Columbia.